1 1/4 cups gluten free flour blend
3/4 cup tapioca flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chilled butter or shortening
3/4 cup milk or milk substitute
Stir dry ingredients together, cut butter into fine particles. Add milk and stir. Pat into a ball and separate the dough into biscuits about 1″-2″ thick.
If you put the butter in the freezer and grate it into your flour mix then it’s so easy to combine it after that.
Bake at 450 for 12-15 minutes
